Boil your elbow pasta for 6 minutes, strain, rinse in cold water and set aside. *It's really important to use the small elbows!

Turn on your Crock Pot to its Low setting and blend in one half of all cheeses, half of the margarine, and half of the milk. Use a whisk occasionally while its heating to blend them well. When the mixture is smooth, pour your strained pasta over the blend.

Cook on low for 2 hours. At the end of that time, stir the mixture in the fold over method to avoid damaging the pasta and to get an even blend. Cover the top of the stirred mixture with the remaining cheese, the remaining margarine, and half of the milk that you have left.

Cook another two hours. Check without removing the lid occasionally. If you can not see milk without removing it, remove the lid and add the remaining milk.

Cook one more hour and then once again, stir the entire mixture with the fold over method. Replace the lid and cook for 30 more minutes.

It's important to follow these steps to ensure you don't end up with crunchy cheeses or mangled Mac n cheese mush! This dish is always best the second go around. The lack of the addition of salt and pepper is not a mistake! This blend of cheeses make it unnecessary.

Additional ingredients instructions. Add the Jalapeños in the last hour of cook time for a more adult, spicy option. Add the bacon crumbles upon serving for a great, hearty snack or one pot meal. Lay a layer of roasted onions on top of the mixture in the last hour of cooking for a new twist on an old pot luck recipe!

This isn't the typical set - it - and - forget - it slow cooker meal but it is very much worth it. *If Gouda isn't an option for you, it is still fantastic but the pepper lovers in your life may need you to pass the shaker! Best of luck and feel free to ask any questions you may have!